Grilled Thresher Shark with Pebre Sauce
Ingredients
Marinade
- Orange juice (enough to cover the shark in a ziplock)
- juice of 1 lime
- 2 habanero peppers
- 2 cloves garlic
- salt
- olive oil
Pebre Sauce
- 2 tomatoes
- 1 shallot
- 1 handful cilantro
- 1 jalapeño
- 1 serrano
- juice of 1 lemon
- 1 Tbsp white vinegar
- 2 Tbsp olive oil
- salt
- pepper
Preparation
Begin by portioning the shark. Set it aside in a bag/container with all of the chopped up marinade ingredients and let it rest in the fridge for an hour.
While you wait, make the pebre sauce as it will benefit from having some time to sit as well. Get some water boiling, slit an X on the tomatoes, drop them in the water for 30-60 seconds, and then transfer them to some ice water to stop the cooking. In a moment, you should have no trouble peeling off the tomato skins. Then, very finely mince the shallot, jalapeño, serrano, and cilantro (if you want it very fine, consider pulsing these in the food processor very briefly).
Now because my wife loathes onions, I ride a fine line and use shallots in just about everything I cook…but I still have to be careful that the flavor isn’t too strong or they’ll wind up banned from the house just like onions, and then what would I do? (Fall on my chef’s knife, I suppose!) So rather than keeping them raw, I briefly sautéed the shallots in a bit of olive oil to take the edge off a little, but you certainly don’t need to do the same.
In a bowl, toss the minced veggies along with the very finely minced tomato, lemon juice, vinegar, olive oil, and season this to taste. Let it sit for an hour or so before you use the sauce as it will improve with a bit of time.
When time is up, remove the shark from the marinade and pat it dry with paper towels. Warm up your grill, season the shark, and lightly oil it. Grill the shark for about 5 minutes per side. Then plate it, scoop on a generous helping of pebre sauce, and enjoy!
